Eggless Lemon Bars
Eggless Lemon Bars have a smooth lemon topping and firm shortbread crust.
Servings 20 Bars
Cost 5
Equipment
- ⅛ Sheet Pan
Ingredients
Melted Butter Shortbread Crust
- 1 cup all-purpose flour (130 grams)
- 4 tablespoons granulated sugar (50 grams)
- ⅛ teaspoon salt or ½ if using unsalted butter
- 1 stick salted butter, melted and cooled (cultured) (114 grams)
Eggless Lemon Topping
- ⅔ cup granulated sugar (130 grams)
- 1 tablespoon lemon zest
- 2 tablespoons plus 2 teaspoons cornstarch (22 grams)
- ⅓ cup fresh lemon juice, strained**
- ½ cup evaporated milk
- couple drops of yellow food coloring optional
Instructions
- Line a ⅛ sheet pan or an 8 inch square pan with parchment paper, then grease the parchment. You can substitute nonstick foil if you want, or use nothing at all. These are sticky, though!
- In a mixing bowl, stir together the flour, sugar and salt. Add the melted butter and stir until blended, then transfer to the buttered pan. Press evenly. Chill for about 30 minutes or until firm
- Preheat the oven to 325 degrees F.
- Bake crust for about 28 minutes or just until the edges start to brown. Do not underbake or the crust will be too soft.
- While the crust is baking, put the sugar in a mixing bowl and stir in the lemon zest. Mix well. Stir in the cornstarch, then gradually add the lemon juice, stirring until smooth. Stir in the evaporated milk and a few drops of yellow food coloring if desired (recommended!).
- Pour the lemon topping over the hot crust. Bake at 325 degrees for another 20 minutes (maybe 25 in a square pan) or until tiny bubbles appear in the lemon filling. It may not look done, but it will set as it cools.
- Remove from the oven and let cool for 30 minutes. If serving immediately, dust with powdered sugar and cut. For a cleaner cut, do not dust with powdered sugar. Let cool at room temperature, then chill for at least and hour or until firm. Cut on square out of the pan, then pry the rest of the bar from the pan and cut on a cutting board. Dust with the powdered sugar before serving.
Notes
Thanks to Oriana at Mommy's Home Cooking for the inspiration! Check out her blog for lots of other egg free recipes or a 9x13 inch size version of this one.
